Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.

and Bacillus sp.